Panaderia Del Refugio – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (312) 774-9473 to check today's hours. Know the hours? Send them to us.

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5005 S Ashland Ave, Chicago, IL 60609

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Address5005 S Ashland Ave, Chicago, IL 60609

Phone(312) 774-9473

StyleMexican panadería

CountyCook County

Time zoneCentral Time

From city center6.8 mi south

About Panaderia Del Refugio

Set at 5005 S Ashland Ave (60609), Panaderia Del Refugio is a Mexican panadería roughly 6.8 mi from downtown Chicago, heading south.

Our Chicago directory counts 805 bakeries in total, which works out to one bakery per 3,381 residents. If you want to compare, Amazcakes sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Panaderia Del Refugio yet, so calling ahead at (312) 774-9473 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Mexican panadería
Bakeries in Chicago	805
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a Mexican panadería like this one — the bakery's own selection may differ.

Full menu

Pan Dulce

ElotePan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.
ConchaA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
CuernoA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.
OrejaPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.

Galletas y Polvorones

Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.

Empanadas y Rellenos

Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
Empanada de CamoteFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.
Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.